MENUS STEM OFFERS


STEM has a wide variety of menu’s you can choose from for your particular needs. From canapés featuring local ingredients to a regional storied banquet, we’ll work with and for you to set the culinary mood.

to start

CANAPES

Tempura fish bites, preserved lemon and horopito mayo

Caramelized onion, goat’s cheese and nasturtium pesto tartlet

Brie custard and salmon roe tartlet

Chicken liver parfait, quince paste, brioche toast

Seared beef, pickled onion, brioche toast

Smoked salmon, horseradish crème, dill, sourdough crumpet

Thyme crepe, confit duck, goat’s cheese, sherry gel

Smoked ham hock croquette, pea and mint puree

Smoked eel, walnut puree, sourdough toast

Blue cheese, pear, walnut, puff pastry

Beef tartare, pickled onion, smoked oyster cream

Lamb belly croquettes, anchovy mayo

Fried Free range chicken bite, pickle mayo

Jerusalem artichoke chip, truffle brie, Central Otago honey

Tempura cauliflower, Kimchi mayo

Pork belly bite, apple cider gel, crackling

SLIDERS

Fried chicken, pickles, horopito mayo, rocket

Market fish, lemon and caper mayo, spinach

Pulled beef, onion jam, cheese, garden greens

Pork belly, apple sauce, crackling, mizuna

SUMMER SHARING

PROTEINS

Braised Pork Belly, Crackling, Black Pudding, Apple

Slow Cooked lamb leg, Salsa Verde, Herb Crumb

Charcoal cooked Beef Ribeye, Black Garlic Butter, Mustard leaf

Salt Baked Salmon, Chermoula Sauce, Fennel, Radish

Roasted Organic Half Chicken, Chorizo Crumb, Sage Jus

Likjiime Fish, Buttermilk, XO, Sea spinach.

Wild Venison Loin, Cauliflower Puree, Tamarillo Jus

SIDES

Potato Salad, Herb Crème Fraiche, Spring Onion, Crispy Shallot

Tomatoes, Labneh, Walnut, Nasturtium

Graden Green Salad, Pickled Veg, Local Olive Oil Dressing

Asparagus, Pea, Avocado, Dill

BBQ Corn Cob, Chilli Butter, Charred Lemon

Charred Broccoli, Blue cheese sauce, Seeds, Almonds

Courgette, Fried Goats Cheese, Spinach, Hazelnut, Vincotto

DESSERT

Chocolate Mousse Cake, Raspberries, Malt Cremeux

Central Otago Plum Tart, Frangipane, Whipped Mascarpone

Manuka Grilled Peach, Honey Comb, Cream, Buckwheat Crumb

Salted Caramel Cheesecake, White Chocolate Textures, Passion Fruit

Strawberry Salsa, Elderflower Cremeux, Meringue

Crème Caramel vs Muille Feuille

SUMMER 3 course plated menu

ENTREE

Seared Scallops, Buttermilk Puree, Pancetta, Radish, Brown Butter Vinaigrette

Heirloom Tomatoes, Labneh, Pickled Walnut Gel, Nasturtium Aioli, Spiced Walnuts

Asparagus, Goats Cheese, Toasted Nuts and Seeds, Salmon Roe, Lemon, Graden Herb Sauce

Duck Liver Parfit, Onion Puff Pastry, Fruit Preserve, Garden Leaves

Market Fish Ceviche, Fennel, Cucumber, Verjus Dressing, Lemon Crème Fraiche

Venison Tartare, Fermented Cherry, Cured Egg Yolk, Walnut and Horopito Cracker

MAIN

Likjime Fish, Corn Purée, Sea Spinach, Cherry Tomatoes, Courgette, Corn Crackling

Kumara Gnocchi, Charred Red Pepper Sauce, Tomato’s, Wild Rocket, Parmesan Cracker

Crispy Duck Breast, Kumara Puree, Roasted Peach, Mizuna, Duck Jus

Lamb Rump, Pea and Nasturtium Purée, Spring Carrots, Pickled Onion, Jus

Beef Eye Fillet, Charcoal, Burnt Eggplant Purée, Broccolini, Broad Beans

Braised Pork Belly, Cracking, Cauliflower Puree, Mustard Dressing,

Black Pudding, Watercress

DESSERT

Elderflower Sorbet, Strawberry Salsa, Madeline Cake, Champagne Foam

Lemon Meringue, White Chocolate, Lemon Curd, Passion Fruit, Olive Oil Shortbread

Chocolate Mousse Cake, Summer Berries, Hazelnut Espuma, Malt Ice cream

Central Otago Plum Tart, Frangipane, Mascarpone, Plum Stone Ice Cream

Fig leaf Ice Cream, Raspberries, Honey Pannacotta, Caramelised White Chocolate

Manuka Grilled Apricot, Almond Ice Cream, Peach Jelly, Buckwheat Crumb

WINTER SHARING

PROTEINS

Braised Pork Belly, Crackling, Black Pudding, Seasonal Fruit

Charcoal Cooked Beef Ribeye, Black Garlic Butter, Mustard Leaf

Braised Lamb Leg, Garlic, Cavolo Nero, Rosemary, Horopito

Smoked Salmon, Chestnut Cream, Lemon, Watercress

Roasted Organic Chicken, Chorizo Jam, Sage Jus

Lkejime Fish, Buttermilk, Sea Spinach, XO Sauce

Wild Venison Loin, Jerusalem Artichoke, Elderberry Jus

SIDES

Roasted Duck Fat Potatoes, Onion Jam, Rosemary, Garlic

Potato Gratin, Onion, Cream, Herbs, Cheddar

Roasted Pumpkin, Buffalo Cheese, Walnut, Kale, Brown Butter

Garden Green Salad, Pickled Veg, Central Otago Olive Oil Dressing

Honey roasted Carrots, Parsnips, Yams, Thyme, Almonds, Crème Fraiche

Brussel Sprouts, Pear, Tahini Yoghurt, Yeast Flakes

Jerusalem Artichoke, Oyster Mushrooms, Black Garlic

Beetroot Textures, Goats Cheese, Hazelnut, Chervil

Grilled Radicchio, Apple, Blue Cheese, Sherry Vinegar

DESSERT

Chocolate Mousse Cake, Tamarillo, Jersey Cream

Central Otago Pear Tart, Frangipane, Whipped Mascarpone, Pistachio Crumble

Salted Caramel Cheesecake, White Chocolate, Feijoa Textures

Lemon and Passion Fruit Tart, Toasted Meringue, Sorrel

Apple Tarte Tartin, Praline Ice cream

Crème Caramel vs Muille Feuille

WINTER 3 course plated menu

ENTREE

Venison Carpaccio, Parsnip Cream, Shiraz Gel, Pickles, Mizuna

Steamed Mussels and Clams, XO Sauce, Fresh Sourdough, Herb Butter

40° Cured Salmon, Roe, Horseradish Cream, Lemon gel, Fennel

Salt Baked Beetroot, Goats Cheese Espuma, Hazelnuts, Pickled Quince

Paua, Umami Broth, Black Garlic Puree, Lemon, Mushroom Crumb

Braised Pork Belly, Apple Cider Gel, Compressed Apple, Crackling, Watercress

MAIN

Lamb Loin, Parsnip Puree, Brassicas, Kale chips, Pinot Noir Jus

Likjime Fish, Pickled Mussels, Cauliflower Puree, Sea Spinach, Horipito Beurre Blanc

Confit Duck Leg, Smoked Ham Hock Cassoulet, Toasted Brioche

Beef Eye Fillet, Braised Short Rib, Potato Gratin, Black Garlic Espuma, Graden Greens

Smoked Potato Gnocchi, Mushrooms, Leeks, Parmesan Sauce, Pine Nuts

Wild Venison Loin, Baby beets, Jerusalem Artichoke Puree, Elderberry Jus

DESSERT

Whisky Infused Brulee, Textures of Rhubarb, Biscotti Crumb, Sorrel

Honey Baked Quince, Rose Ice Cream, Brown Sugar Meringue, Walnut crumb

Chocolate Mousse, Devil’s Food Cake, Poached Tamarillo, Malt Ice Cream

Caramelized White Chocolate Panacotta, Salted Caramel, Fejioa Sorbet

Ginger Cake, Pear and Kanuka Sorbet, Butter Scotch, Poached Pear, Pistachio

Toffee Apple Parfait, Vanilla Custard, Brioche, Apple Ice cream

WHERE TO FIND US

 Port Molyneux School
Saturday 18th January 2020
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Wednesday 25th March 2020
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GET IN TOUCH

We are currently accepting event bookings

or call: 0226521335

Stem Fine Foods has a variety of ever-changing seasonal menus, from plated dinners, sharing banquets, canapes, and food truck snacks. We can tailor a menu specifically to your event, but note we only use the freshest, most seasonal produce so some ingredients will not be available all year round.